Islay whiskey is a type of scotch produced, in fact, on the Scottish island of Islay (Islay). Islay whiskey is a protected name of origin, and the island itself is one of the five main Scottish regions specializing in the production of malt distillate. Islay has 9 major industries. This is a popular tourist center, known to all lovers of good whiskey. In May, the Malt and Music Festival (Fèis Ìle) takes place here.
Islay whiskey stamps
On the southeast coast are the distilleries Laphroaig, Lagavulin and Ardbeg. They produce whiskey with a characteristic peat “smoke”. Tasters note that local brands have a “medicinal” aftertaste with notes of iodine, algae and salt.
The Caol Ila distillery on the north side of the island is also known for its strong peat aroma, but Bunnahabhain whiskey cannot boast of such an original feature.
Bowmore’s Water of Life has a slight peat haze and is aged in cherry wood barrels. Kilchoman distillery is located by the sea and brings single malt scotch to market. Bruichladdich rarely uses peat and produces gin in addition to scotch, and the “youngest” Ardnahoe distillery opened only in 2019 and has not yet managed to become famous for anything.
British Crown Prince Charles prefers Laphroaig whiskey to all spirits.
History
Some historians believe that whiskey production began in Ireland, and it entered Scotland just through the Isle of Islay in the XNUMXth century, when a local lord married the daughter of an Ulster baron.
The first officially registered distillery on the island in 1779 was Bowmore (it has been successfully operating to this day). In different periods, up to 23 whiskey productions worked simultaneously on Islay, today there are only nine of them left.
Old-timers still remember the Port Ellen distillery, which ceased to exist in 1983. This manufacturer produced fragrant and rich whiskey, this brand is still found on the market and is valued almost worth its weight in gold.
Characteristics of local whiskey
A distinctive feature of scotch in general, and Islay whiskey in particular, is the “smoky” flavor. In Scotland, malted barley is dried on an open fire, and peat from local swamps is used as fuel – it is this that releases phenol, which gives the drink its characteristic aroma.
Whiskey’s phenol content is measured in ppm (parts per million). For example, in a ten-year-old aged Ardbeg tape, this parameter is 24 ppm. Also in the bouquet of Islay whiskey there are notes of algae, brine, carbolic acid, apples, smoked fish.
It is believed that local scotch will be strong for a novice taster, besides, the unusual “smoky” taste is not suitable for everyone. However, less sharp samples are also produced on the island, without “smoke”, but with a rich fruity bouquet and velvety structure, for example, Bunnahabhain 12, Bunnahabhain 18, Caol Ila Unpeated.
How to drink Islay whiskey
Strong and sharp Islay whiskey is best paired with a hearty and heavy meal. For example, meatballs, grilled pork, salami are served with it. Dark chocolate, roasted vegetables and mature cheese also work well.
The general rules of gastronomic combinations work with scotch: light and more “fruity” alcohol should be served with lean meat, vegetable salads, cheese and cold cuts, seafood, dried fruits and nuts. The stronger the whiskey and the richer its bouquet, the heavier the snack can be.
The main thing is that the food is not too spicy and does not “overshadow” the aroma of the drink. Brands with a pronounced peat flavor should not be combined with smoked meats.